Crispy Fish Tacos

Excellent recipe! This is so fresh-tasting and different. Use with my chili mayo (see in my recipes).

To fry the fish: fill a large heavy bottomed pot about 1 / 3 full of peanut oil.

Heat to 375 degrees f.

While the oil is heating , put the breadcrumbs into a shallow dish.

Break the eggs into another shallow dish , season with salt and pepper , and beat them with 2 tablespoons of water.

Cut the fish into 1-inch wide strips.

Dip them into the egg , then coat them well with the breadcrumbs.

Set aside and let them rest for 10 minutes.

Cook the fish a few pieces at a time until golden brown and cooked through , about 3 to 5 minutes.

Drain on paper towels.

To make the tacos: heat a dry cast iron skillet over medium heat.

Warm a corn tortilla in the pan until it softens , about 30 seconds.

Place a fish strip on it , top with some of the shredded cabbage , and a big dollop of chili mayo.

Squeeze on some lime juice , roll up , and eat !.

peanut oil, panko breadcrumbs, eggs, kosher salt, fresh ground black pepper, halibut fillets, corn tortillas, napa cabbage, mayonnaise, lime wedge